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Vic & Anthony's concept chef Carlos Rodriguez spent two years deciding on the changes he would make to the menu that includes Asian-inspired salt and pepper calamari in favor of fried oysters and fried shrimp as well as bone-in and boneless versions of each steak on the menu, including a 22-ounce bone-in ribeye. Eater Houston talked to Rodriguez about the changes that are soon coming to the steakhouse at the Golden Nugget. [Eater Houston]
